This Carrot Ginger Soup with Oregano Croutons is the perfect mid-Winter vegan soup! And it is only 123 calories per serving. Granny smith apples, fresh ginger and thyme add wonderful layers and depth of flavor and the aromatic and crunchy oregano croutons make it extra special.

Carrot Ginger Soup with Oregano Croutons | Winter | Vegetarian | Vegan | Dairy Free | Healthy Seasonal Recipes | Katie Webster

I originally shared this recipe on February 28, 2012. I have updated the images and some of the text today.

Why I Love This Carrot Ginger Soup Recipe

This soup always makes me think of a client I had when I worked as a personal chef. She requested it when she wasn’t feeling well. She said she felt like it was “clean.” This was before the whole concept of clean eating really took off, but it is exactly what clean eating is all about. I guess she was somewhat of a trend setter! And I kind-of agree that this is a really clean recipe. It is so pure and comforting. I love the little pop of ginger that warms me up from the inside.

Carrot Ginger Soup with Oregano Croutons | Winter | Vegetarian | Vegan | Dairy Free | Healthy Seasonal Recipes | Katie Webster

It is just perfect for this long of winter, where I feel like I too need a little clean eating. I also love it served cold in warmer months.

Today I’ve paired it with whole-grain oregano croutons. They’re pretty similar to these simple homemade croutons. I love how they soak up the soup! The soup itself is gluten-free, so if you’re serving it to a crowd that happens to have a gluten-free eater, they’ll be in luck too, just leave the croutons off!

Ingredients For This Carrot Ginger Soup

ginger, carrots, onions ready to cook

Soup

  • 2 tablespoons extra-virgin olive oil
  • 2 granny smith apples, peeled, cored and chopped
  • 1 large onion, diced
  • 1 ½ pounds carrots, peeled and chopped (about 5 cups)
  • 3 stalks celery, chopped
  • 2 tablespoons chopped fresh ginger root (do not grate)
  • 1 ½ teaspoons chopped fresh thyme leaves
  • 1 ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 6 cups vegetable broth, such as Imagine No-Chicken
  • 1 tablespoon apple cider vinegar

Croutons

  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons chopped fresh oregano
  • ½ teaspoon coarse kosher salt
  • Freshly ground pepper, to taste
  • 4 cups cubed day-old whole-grain crusty bread
Carrot Ginger Soup with Oregano Croutons | Winter | Vegetarian | Vegan | Dairy Free | Healthy Seasonal Recipes | Katie Webster

How To Make This Easy Yummy Recipe For Carrot Ginger Soup

For the Soup:

  1. Heat 2 tablespoons oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add apples, onion, carrots, celery, ginger, thyme, 1 ¼ teaspoon salt and pepper, cover and cook, removing lid to stir often, until the apples have broken down and the vegetables are starting to caramelize slightly along the edges of the pot, 15 to 17 minutes.
  2. Add broth, increase heat to high and bring to a boil. Reduce heat to medium-low to maintain a simmer and cook,stirring occasionally, until the vegetables are very soft, 15 to 20 minutes.
  3. Puree with an immersion blender. Alternatively, puree in blender in batches. Use caution when blending hot liquids! Stir in vinegar.

Meanwhile, prepare croutons:

  1. Preheat oven to 350 degrees F.
  2. Stir garlic, 2 tablespoons olive oil, oregano, ½ teaspoon coarse salt, and pepper in a large bowl. Add bread cubes and toss to coat.
  3. Spread out on a large baking sheet and bake until crispy, stirring once, 10 to 12 minutes.
  4. Serve croutons with soup.

More Vegetarian Soup Recipes

4-Ingredient Kale Cheddar Soup, this recipe has a magical creamy texture thanks to the potatoes cooked into the soup. They help the cheddar cheese melt in beautifully! 

Don’t miss this amazing Corn Chowder recipe. It is creamy thanks to pureed potatoes that help to thicken the soup.

This Vegetarian Lentil Soup is my new obsession! I cannot get enough of it! 

Our creamy Zucchini Soup with dill and yogurt can be served hot or chilled.

Cheddar Chipotle Sweet Potato Soup, I served this to a group of friends recently and got many requests for the recipe. It’s a big hit every time!

Instant Pot Cream of Cauliflower Soup Here’s a great instant pot beginner recipe to try if you’re new to the IP. It’s hard to mess it up.

Minestrone Soup– Do not miss this one. (It’s vegan too!) It’s another one of those recipes that’s worthy of making everyone a little soup crazy.

Thai Pumpkin Soup is ready in only 15 minutes believe it or not! And our Creamy Vegan Roasted Pumpkin Soup is made with a whole pie pumpkin!

Sweet Potato and Peanut Soup an unforgettable combination with coconut and pureed peanuts! 

Don’t miss this Ultimate Guide to Carrots!

Carrot Ginger Soup with Oregano Croutons | Winter | Vegetarian | Vegan | Dairy Free | Healthy Seasonal Recipes | Katie Webster

Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Healthy Vegan Carrot Ginger Soup with Oregano Croutons on healthyseasonalrecipes.com by Katie Webster

carrot ginger soup with oregano croutons

  • Author: Katie Webster
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Description

This Carrot Ginger Soup with Oregano Croutons is the perfect mid-Winter Vegan soup! Granny smith apples, fresh ginger and thyme add wonderful layers of flavor and the oregano croutons make it extra special.


Scale

Ingredients

Soup

  • 2 tablespoons extra-virgin olive oil
  • 2 granny smith apples, peeled, cored and chopped
  • 1 large onion, diced
  • 1 ½ pounds carrots, peeled and chopped (about 5 cups)
  • 3 stalks celery, chopped
  • 2 tablespoons chopped fresh ginger root (do not grate)
  • 1 ½ teaspoons chopped fresh thyme leaves
  • 1 ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 6 cups vegetable broth, such as Imagine No-Chicken
  • 1 tablespoon apple cider vinegar

Croutons

  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons chopped fresh oregano
  • ½ teaspoon coarse kosher salt
  • Freshly ground pepper, to taste
  • 4 cups cubed day-old whole-grain crusty bread

Instructions

For the Soup:

  1. Heat 2 tablespoons oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add apples, onion, carrots, celery, ginger, thyme, 1 ¼ teaspoon salt and pepper, cover and cook, removing lid to stir often, until the apples have broken down and the vegetables are starting to caramelize slightly along the edges of the pot, 15 to 17 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to medium-low to maintain a simmer and cook,stirring occasionally, until the vegetables are very soft, 15 to 20 minutes. Puree with an immersion blender. Alternatively, puree in blender in batches. Use caution when blending hot liquids! Stir in vinegar.

Meanwhile, prepare croutons:

  1. Preheat oven to 350 degrees F. Stir garlic, 2 tablespoons olive oil, oregano, ½ teaspoon coarse salt, and pepper in a large bowl. Add bread cubes and toss to coat. Spread out on a large baking sheet and bake until crispy, stirring once, 10 to 12 minutes. Serve croutons with soup.

Notes

0 mg Cholesterol, 1 g Added Sugar


Nutrition

  • Serving Size: 1 cup
  • Calories: 123
  • Sugar: 8 g
  • Sodium: 422 mg
  • Fat: 6 g
  • Saturated Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 2 g

Here are the original images associated with this blog post.

Blue Bowl with Soup and croutons